Meat has long been known for its nutritive composition which could explain why it is being consumed by many people worldwide. The protein profile of meat consists of amino acids that have been described as excellent due to the presence of all essential ones required by the body. It has also been proved that protein and vitamins (especially A and B12) in meat could not be substituted for by plant sources, further justifying the nutritive importance of the former. Various biochemical changes and microorganisms are associated with meat, during the process of slaughter, processing and preservation. This review explained the general compositional constituents of meat and the different types of microbial agents that could be found, both as a result of contamination or natural flora, during processing. The pathogenic nature and spoilage potential of some of these microorganisms are also included. The nutritional advantages inherent in the consumption meat are also stressed. The current review could prove very useful as good insight in many countries, especially in developing ones, where increased level of hygiene and good manufacturing practices are being required during meat processing.